Vegan Barley And Lentil Soup – a delicious recipe with onion, garlic, tomato puree, carrots, potatoes, pearl barley. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Give the grains a good wash and set aside.
2
Peel and slice onions, garlic, carrots and potatoes.
3
In a pot, heat a spoon of olive oil and add onion. Gently fry until the onions become translucent. Then, add sliced garlic and carrots and a tea spoon of tomato puree, mix well and sautee for a couple of minutes. Add the grain mix, potatoes and bay leaf and pour over the vegetable stock. Cook on low heat for about 30-40 minutes, until the grain becomes soft. Stir occasionally and add water as needed, if the soup becomes too thick.
4
When the soup is done, taste and season if needed with extra salt, pepper and paprika. Add fresh chopped herbs on top and serve.
5
I usually season the soup about 10 minutes before it is fully cooked and serve it hot with a slice of fresh bread.
185
kcal
Calories
4
g
Fat
31
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 onion, 3 cloves garlic, 1 tablespoon tomato puree (triple concentrat), 2 medium sized carrots, and more.
Yes, Vegan Barley And Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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